Bavarian Cream

READY IN: 1hr 10mins
Top Review by lauralie41

Kate this bavarian cream is excellent! While cooking the milk and egg mixture it began to boil so I turned it down to simmer and it took 4 minutes to get the thin film on the bottom of the pan. Placed it in the refrigerator and after 30 minutes it wasnt thick yet so I left it in a bit longer. I did forget about while making supper and my mixture was set. Went ahead and broke it up and beat it smooth with a fork. Whipped the cream and slowly folked the two together. It was wonderful! So creamy and rich, nice custard flavor, and not overly sweet. I served the cream on the cake dessert cups topped with fresh strawberries. Cant wait to try using the cream with other desserts. Thank you sweetie for posting this recipe, will be making it again!

Ingredients Nutrition


  1. This gelatin-based custard must be made several hours before you plan to serve it.
  2. It's great paired with cut-up fresh strawberries, or a mixture of fruit-- or with a rich butterscotch sauce.
  3. INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.
  4. Set aside to soften for 5 minutes.
  5. (It won't hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.
  6. Slowly add the sugar and continue to stir until well mixed.
  7. Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.
  8. Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.
  9. The milk should be hot, but not boiling.
  10. It is better to underheat than to boil.
  11. As long as the milk is hot it will work fine.
  12. Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.
  13. Cook, stirring slowly, but constantly for 3 or 4 minutes.
  14. Tilt the pan until you can see the bottom.
  15. If there is a thin coat of custard on the bottom that doesn't flow as readily as the rest, it's ready.
  16. Remove from heat.
  17. Do not let the custard boil; it will be fine if you remove it too soon rather that too late.
  18. Stir in the vanilla.
  19. Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.
  20. It should be thick but pourable.
  21. This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.
  22. If the cream is too stiff, the dessert will be too firm.
  23. Fold the whipped cream into the custard.
  24. Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.
  25. If the Bavarian Cream is in a mold, turn it out onto a plate before serving.
  26. Otherwise, spoon into dessert bowls.

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